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Unread 01-01-2010, 08:00 PM   #6
On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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Originally Posted by cameraman View Post
I'm interested in smoking a duck too. Did you pierce the skin to encourage the fat rendering out?
I took the knife and put one slice in each breast, just thru the skin and not into the meat. The fat didn't really render. I only had about 3 TBS of fat in the drip pan. Maybe the temp was to low to render it. The meat wasn't greasy or dry, it was very good.

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